3-2-1 Ribs

Team, I'm going to attempt 3-2-1 ribs today. Any suggestions you guys could provide would be greatly appreciated. What do most of you use as your liquid in the foil. Tuffy Stone's recipe called for sugar, honey, and butter. Seems a little sweet for my tastes. I use pecan chunks. How may should I use? Just tired of having dark unsightly ribs. I'm definitely open to other methods if anybody has anything to offer.

"Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

I like the sugar ,honey, butter. It balances the aggressive rub and smoke flavors. The pecan should give you a lighter color than say apple or cherry. It is less aggressive smoke than a hickory, while similar in profile. Good choice. A few chunks. I add a little rub in with the mix, either the same as first or say a honey rub.

I use either apple juice or beer for the liquid, for the smoke I usually use a combination of apple wood and Jack Daniel barrel wood. I use to smoke 3 2 1 but now do 3 1 1 and really am happier with the results. I go for a temp of 225º to 240º or so for the entire cook. I put the ribs on meat side up except when it is foiled when I put it meat side down. I like saucing them with Bone Sucking Sauce and it does not have the sugar content other BBQ sauces have so you can put it on earlier without fear of it burning.

You make a good point, Old North St., ribs at his restaurant are likely not competition ribs, and his competition ribs may not be what he prefers to cook, but cooks competition ribs the way the judges prefer. His ribs at Q restaurant have a dark look to them, and carry a complex flavor or sweet and spice, very good for restaurant ribs.

Large BGE; Midlothian, VirginiaI like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."

@500 I'm with ya! I think Tuffy's ribs are great. Still like mine off the egg better, but in a hurry? Grab a few bones at Q! His new place is right around the corner from me in Short Pump. Here's a fan pic I got!

@500 I'm with ya! I think Tuffy's ribs are great. Still like mine off the egg better, but in a hurry? Grab a few bones at Q! His new place is right around the corner from me in Short Pump. Here's a fan pic I got!

Nice. I've never met him. I'm right down the road from the Midlothian Q. Would love to pick his brain. I like his bottled sauce as well.

Large BGE; Midlothian, VirginiaI like Pig Butts and I can not lie.
"Barbecue is a journey, one meal at a time."